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Zucchini Carpaccio

Ingredients:

1 pound medium-small zucchini, sliced paper thin
1/4 cup extra virgin olive oil
Juice of 1 lemon
Salt and freshly ground black pepper
6 tbsp shaved Parmigiano Reggiano
4 tbsp toasted pine nuts

Directions:

1. Arrange the zucchini slices, slightly overlapping, on a large, flat platter.  Cover with plastic wrap, and refrigerate until ready to serve.
2. In a small bowl, whisk the olive oil and lemon juice together.
3. Just before serving, whisk the olive oil dressing briefly to blend it, drizzle over the zucchini, season with salt and pepper, scatter the cheese and pine nuts on top, and serve.

Serves 6 to 8.

Aug 01, 2024 - 07:38 AM

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